Chef Shaun Hergatt shares why the sweet potato tempura at Kyo Ya in New York City has an unbelievable wow factor.
When you first read about the sweet potato tempura, in your mind it's something so basic. When I first set down and I ordered it, it was a wow factor that I had never anticipated. [MUSIC] [FOREIGN] is my favorite Japanese restaurant in the East Village. It's extremely Japanese in the way that their thought process is, and the design and the food concept. [MUSIC] This sweet potato dish, it's actually a very simple idea. And then all of a sudden, you have this big piece of sweet potato that's not necessarily the shape That you expect. It's fried, it has this wonderful glow and texture on the outside. Once you see it, you're kind of like oh, my God, what do I do with it? Dig in, open it up, it's really wonderful salinity, and you also get this huge amount of sweetness that is natural to the sweet potato. [MUSIC] By the time you've eaten the center the tempura on the outside is still stays crunchy and you have the skin. And this is the gold. It's crunchy and it's rich and it's got the fat in it. [MUSIC] You know I hate when I go to a restaurant and it's like really fancy and it look amazing and all of a sudden you stick it in your mouth and there's zero ooman. For me it's all about taste. And that's why I love this particular dish, because a sweet potato dish, every single time that I come here just knocks my socks off. [MUSIC]